Mini Eggs on the shelves? It's officially Spring! I can't resist these gems, and will put them in any baked good during Easter. This cookie bar is tender, and has pools of melted dark chocolate as well as mini eggs because - why not?! The browned butter adds a special depth and nuttiness to the bite, along with the coconut sugar for a tad of complexity. You can substitute with brown sugar if that's what you have on hand. Easily whipped up in a jiffy and nut free, it's a perfect Sunday afternoon baking sesh with the kids. Enjoy!
Mini Egg Cookie Bar
Yield: 1 x 8" square bar, cut however you please
Hand mixer / stand mixer with a whisk attachment
Grease and line a 8"x8" cake pan with parchment paper.
272g all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cornstarch
130g unsalted butter
130g coconut sugar OR brown sugar
1 teaspoon vanilla paste
175g mini eggs
175g dark chocolate, chopped
Preheat the oven to 325F.
Over medium heat, melt the butter until it starts browning, set aside.
Whisk all the dry ingredients together in a bowl, set aside.
In another bowl, add the warm (not hot) butter and sugar, whisk until combined. Add the egg and vanilla and beat until smooth and fully combined.
Add the dry ingredients, and chocolate chips to the butter mixture, and mix with a wooden spoon until a cookie dough is formed.
Press the dough into the prepared tin, and distribute with the cute mini eggs, gently pressing in half way.
Bake on a tray in the preheated oven for about 15 minutes. Rotate and add another 5 minutes or so to the baking time, just until the cookie dough separates from the sides and the top looks "dry" and not shiny.
Leave in the tin to cool for about 15 minutes, then remove and cool fully on a wire rack before cutting. This part is optional :)
This cake keeps for 5 days, in an airtight container, at room temperature. Warm slightly to enjoy the melty chocolate!